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- Prep
- 20 minutes
-
- Total
- 45 minutes
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- Serving
- 10 servings
Ingredients
| 500g pitted Medjool dates |
| 750ml water |
| 25g bicarbonate soda |
| 150g Devondale unsalted Butter |
| 150g brown sugar |
| 125g caster sugar |
| 5 large eggs |
| 420g plain flour |
| Butterscotch sauce: |
| 200g Devondale unsalted Butter |
| 200g brown sugar |
| 400ml Devondale Long Life Thickened Cream |
| Winter berries to serve (raspberries, blueberries, blackberries) |
| Devondale cream, to serve |
Directions
)
Step One
Preheat oven to 160C fan forced.
Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes.
Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves.
Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.
